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Old 11-21-2009, 11:38 PM   #11
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How about a extract?

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Old 11-22-2009, 10:14 PM   #12
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Thanks for getting back to me. My LHBS only carries the Crisp Roasted Barley which is 700L. I tried making a red ale before and it came out brown.
This beer is pretty dark, definitely on the dark end of the style.

For an extract I would use mostly light dry extract and 1-2# of Munich LME, then steep the roast barley and crystal malts. You will want to cut back on the roast barley a bit for extract since it will be fairly dark already from the LME.
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Old 12-28-2009, 09:29 PM   #13
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Cant find the 500L British roasted barley, how will using black patent 500L affect this. Also i plan on using WLP002 english ale yeast since thats all i could find. Planning on this tomorrow.

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Old 12-31-2009, 03:38 PM   #14
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Cant find the 500L British roasted barley, how will using black patent 500L affect this. Also i plan on using WLP002 english ale yeast since thats all i could find. Planning on this tomorrow.
WLP002 will work fine as long as you mash low and ferment around 65*F. I would avoid patent, domestic roasted barley will sub ok it's just a bit lighter.
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Old 01-01-2010, 01:51 AM   #15
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WLP002 will work fine as long as you mash low and ferment around 65*F. I would avoid patent, domestic roasted barley will sub ok it's just a bit lighter.
Thanks, i mashed at 150 and its bubbling away now at 63 deg. went with the black patent however, still looks great though.
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Old 01-07-2010, 08:43 PM   #16
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gonna try this next

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Old 01-11-2010, 11:52 PM   #17
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12 oz of roasted barley? That seems like a lot for a red!

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Old 03-02-2010, 01:28 AM   #18
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12 oz of roasted barley? That seems like a lot for a red!
But that is a 10 gallon batch.

I have decided when I re-brew this recipe I will use the WLP840 lager yeast.

I drank a lot of Killians in college, it was my first non-yellow-BMC beer. It will be nice to rotate this one out with my Helles for my easy drinking, swill like I don't have to work tomorrow even though I do, beer.
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Old 03-11-2010, 10:00 PM   #19
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Sounds like a great award winning recipe. I'm doing a slightly different red without the Maris and Vienna (mainly due to ingredients on hand) but I'll add this one to the list! Thanks.

Feel free to redirect me to a beginner thread if it's out there, but can you please explain how pitching yeast in the bottling bucket helps clarify the beer for bottle conditioning? That sounds counter-intuitive to my newly developing brewmind.

Thanks!

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Old 03-12-2010, 01:36 AM   #20
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Sounds like a great award winning recipe. I'm doing a slightly different red without the Maris and Vienna (mainly due to ingredients on hand) but I'll add this one to the list! Thanks.

Feel free to redirect me to a beginner thread if it's out there, but can you please explain how pitching yeast in the bottling bucket helps clarify the beer for bottle conditioning? That sounds counter-intuitive to my newly developing brewmind.
When you condition with the primary yeast, the yeast that are left to carbonate the beer are the least flocculant cells (and there aren't many of them) meaning your beer will take awhile to carb and will be difficult to clear. When you pitch fresh yeast you have more flocculant cells and more of them, so the beer carbs quickly and clears quickly. Most commercial breweries that bottle condition beers add yeast at bottling time for this reason.
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